Jalepino Popper Stuffed Portabello Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
171 grams Portabella Mushrooms 1 tsp (C) Garlic, minced, 1 tsp (by MDHARVILLE) 4 oz Cream Cheese, Great Value, 1/3 Less Fat Neufchatel Cheese 0.25 cup Kraft 2% Shredded Cheddar Cheese 1 tbsp Extra Virgin Olive Oil
Preheat the oven to 350°F and double line a baking sheet with foil.
Wash and dry the mushrooms. Remove the stems (reserve the caps for stuffing) and finely chop them.
Over medium heat, add the chopped mushrooms, 1/2 tablespoon freshly minced garlic, diced jalapeno, and a pinch of salt to EVOO in the skillet. Cook, stirring, until the mushrooms soften and release their juices. This will only take a few minutes. Tip: Use 1 jalapeno for less heat or 2 jalapenos for more heat. I prefer to use 2. Keep in mind jalapenos vary in spiciness. Sometimes I get one that is hot and other times they are quite mild. Adjust the flavor to your liking and the heat level of your jalapeno.
Remove from heat and transfer the mushroom mixture to a mixing bowl. Add the cream cheese, 3 tablespoons cheddar cheese into the bowl. Mix well to combine. Add a pinch of salt and pepper and give it a taste. Adjust the seasonings as needed. If it is not spicy enough for you, add more diced jalapenos.
Spoon the cheese mixture into the mushroom caps, distributing it evenly.
Place each mushroom on the foil lined baking sheet and bake in the preheated oven for about 20 minutes or until you notice the mushrooms releasing their juices and the cheese is melted. They'll start to smell great right about the same time they are ready.
Garnish with freshly chopped cilantro if you like and enjoy!
Serving Size: makes 2 large stuffed jalepinos. One serving each
Number of Servings: 2
Recipe submitted by SparkPeople user ECLIPSER97.
Wash and dry the mushrooms. Remove the stems (reserve the caps for stuffing) and finely chop them.
Over medium heat, add the chopped mushrooms, 1/2 tablespoon freshly minced garlic, diced jalapeno, and a pinch of salt to EVOO in the skillet. Cook, stirring, until the mushrooms soften and release their juices. This will only take a few minutes. Tip: Use 1 jalapeno for less heat or 2 jalapenos for more heat. I prefer to use 2. Keep in mind jalapenos vary in spiciness. Sometimes I get one that is hot and other times they are quite mild. Adjust the flavor to your liking and the heat level of your jalapeno.
Remove from heat and transfer the mushroom mixture to a mixing bowl. Add the cream cheese, 3 tablespoons cheddar cheese into the bowl. Mix well to combine. Add a pinch of salt and pepper and give it a taste. Adjust the seasonings as needed. If it is not spicy enough for you, add more diced jalapenos.
Spoon the cheese mixture into the mushroom caps, distributing it evenly.
Place each mushroom on the foil lined baking sheet and bake in the preheated oven for about 20 minutes or until you notice the mushrooms releasing their juices and the cheese is melted. They'll start to smell great right about the same time they are ready.
Garnish with freshly chopped cilantro if you like and enjoy!
Serving Size: makes 2 large stuffed jalepinos. One serving each
Number of Servings: 2
Recipe submitted by SparkPeople user ECLIPSER97.
Nutritional Info Amount Per Serving
- Calories: 262.2
- Total Fat: 22.2 g
- Cholesterol: 50.0 mg
- Sodium: 340.1 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.3 g
- Protein: 9.6 g
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